|8||pcs||asparagus, sliced into three parts|
|1||pc||carrot, sliced into thick half-moons|
|1||pc||zucchini, sliced into thick half-moons|
|500||g||penne, cooked al dente|
|1||pc||white onion, sliced|
|1/8||cup||red onion, minced|
|1||pc||red bell pepper, cubed|
|1||pc||green bell pepper, cubed|
|1||pack||Hunt's Spaghetti Sauce Parmesan Cheese 1kg|
|To taste||salt and pepper|
|parmesan cheese (optional)|
- Boil asparagus, carrot, and zucchini in separate pots with salted boiling water until half-cooked. Set aside.
- Saute garlic in a saucepan with olive oil and cook until slightly golden. Add onions and cook until translucent. Add red and green bell peppers along with the precooked vegetables, and cook for a few minutes until they release their juices.
- Pour in 1 pack of Hunt's Spaghetti Sauce Parmesan Cheese and simmer on low fire for 5 minutes. Season with salt and pepper. Put in the cooked penne into the sauce and toss together. Cook for 5 more minutes. Top with basil. Add parmesan cheese if desired.